Italian Slow and Savory celebrates the pleasure of taking time when it comes to friends, family, and good food. In this inspiring cookbook, acclaimed author Joyce Goldstein presents more than 120 recipes for slow-cooked soups, stews, pasta sauces, braises, roasts, and casseroles, with rich, full flavors that are unmatched by faster cooking methods. There is nothing better than slow in the kitchen when these savory favorites are bubbling on the stove or in the oven. Taking time to cook, while leaving cooks time, these dishes are amazingly easy to preparebraised pork ribs and sausages smothered in tomatoes and red wine, fennel-scented beef sauce served over polenta, hearty white bean soup with mussels, lamb stew flavored with citrus-scented olives. In a world where even fast food seems to be getting faster, here is a mouthwatering homage to putting on the brakes and dining the Italian way.
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Book Description
Editorial Reviews
From Publishers Weekly
Just when it seems there could be nothing new to say about the cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with this selection of soups, stews, roasts, sauces and casseroles. Her lushly produced and impeccably researched volume explores traditional home-cooked dishes from regions not well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia and Trentino, as well as the more familiar Tuscany, Piedmont and Sicily. In addition to staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le Virtù, a farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno; Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew with Sweet and Hot Paprika from Trieste; and Apulian Fava Purée with Wild Greens. Goldstein (Solo Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the dish, and her thorough instructions make it clear she's accustomed to teaching as well as working in the kitchen. This beautiful volume will more than hold its own alongside recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised Calabrian Rolled Pork Shoulder, this tribute to Italy's diverse cuisine and artisanal ingredients will stand the test of time and reward home cooks with every repeat visit. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Just when it seems there could be nothing new to say about the cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with this selection of soups, stews, roasts, sauces and casseroles. Her lushly produced and impeccably researched volume explores traditional home-cooked dishes from regions not well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia and Trentino, as well as the more familiar Tuscany, Piedmont and Sicily. In addition to staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le Virt, a farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno; Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew with Sweet and Hot Paprika from Trieste; and Apulian Fava Pur e with Wild Greens. Goldstein (Solo Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the dish, and her thorough instructions make it clear she's accustomed to teaching as well as working in the kitchen. This beautiful volume will more than hold its own alongside recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised Calabrian Rolled Pork Shoulder, this tribute to Italy's diverse cuisine and artisanal ingredients will stand the test of time and reward home cooks with every repeat visit. -Publishers Weekly, starred review
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Most Helpful Customer Reviews
19 of 19 people found the following review helpful
Format:Hardcover
I must admit that I own more cookbooks by Joyce Goldstein than any other author. I read them cover to cover. I am an experienced home chef and always learn new things from her books. I find they not only contain well written recipes but are educational and interesting.
Italian Slow and Savory is a wonderful cookbook that covers territory not found in many other Italian cookbooks I have seen. The introduction contains brief descriptions of the cuisine and wine from each of the Italian regions.
The selected recipes are from both well and lesser known regions. They are well written, easy to follow, and accurate with informative introductions. Notes at the end of each recipe provide specific wine recommendations with descriptions of the wine and information as to why the wines work with the dish.
Some of my particular favorite recipes include: Braised Tuna with Tomato, Garlic, and Mint from the Island of Favigna; Farro with Butternut Squash and Chestnuts from Tuscany; Sardinian Clam Soup with Fregola; and Agnello Brucialingua (Lamb to Burn Your Tongue) from the Abruzzo. Over the winter, I look forward to trying many of the stews and braising recipes using lamb and pork shoulder.
Italian Slow and Savory has been the perfect holiday gift for my friends and family who love to cook (both experienced and inexperienced home chefs) and are interested in Italian cuisiine.
Italian Slow and Savory is a wonderful cookbook that covers territory not found in many other Italian cookbooks I have seen. The introduction contains brief descriptions of the cuisine and wine from each of the Italian regions.
The selected recipes are from both well and lesser known regions. They are well written, easy to follow, and accurate with informative introductions. Notes at the end of each recipe provide specific wine recommendations with descriptions of the wine and information as to why the wines work with the dish.
Some of my particular favorite recipes include: Braised Tuna with Tomato, Garlic, and Mint from the Island of Favigna; Farro with Butternut Squash and Chestnuts from Tuscany; Sardinian Clam Soup with Fregola; and Agnello Brucialingua (Lamb to Burn Your Tongue) from the Abruzzo. Over the winter, I look forward to trying many of the stews and braising recipes using lamb and pork shoulder.
Italian Slow and Savory has been the perfect holiday gift for my friends and family who love to cook (both experienced and inexperienced home chefs) and are interested in Italian cuisiine.
28 of 31 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
`Italian Slow and Savory' is subtitled `A Cookbook by Joyce Goldstein' almost as if Joyce Goldstein were an easily recognized brand name on the level of Wolfgang Puck or Emeril Lagasse. Joyce is a very successful cookbook author and I have already given the highest ratings to two of her earlier books, `Saffron Shores' dealing with Shepardim cooking and `Mediterranean Shores', covering all the cuisines of the Mediterranean. Thus, Goldstein is well established in the community of writers on Mediterranean food lead by Paula Wolfert, Claudia Roden, Nancy Harmon Jenkins, Clifford Wright, and others. What Goldstein aims at doing here is combining the themes of Paula Wolfert's most recent book, `Slow Mediterranean Kitchen' with a coffee table sized, formatted, and priced book similar to recent volumes from a gaggle of famous restaurant chefs lead by Thomas Keller, Eric Rippert, Frank Stitt, and Rick Tramonto.
I can usually pick up on a very good or a very bad book after reading no more than one or two pages. I can see that this book goes to neither extreme. Its quota of photographs is relatively small for an oversize volume and the quality of the photography does not impress me (slight negative). The book's contents show that it is true to its title in that there are no dessert recipes, but it does seem to stray just a bit when it provides a few `fast' recipes in sidebars to slow recipes (slight negative). The book opens with a six-page overview of the culinary specialities of the major Italian provinces. There are many good books that cover this ground, but Goldstein manages to summarize a lot of stuff into these six pages, so I give a nice plus for this. The book also has a very generous bibliography that always scores points with me. It is large enough so that the fact that most of the entries are in Italian still gives us many good references in English. The value of the Italian references is based on the fact that the slow food movement started in Italy; so most of it's leading writers would be writing in Italian. Almost makes me want to enroll in Berlitz to learn Italian. It at least validates the value of my library on regional Italian cooking. But, are these points together really worth the premium $40 list price?
My take on Goldstein's recipes in `The Mediterranean Kitchen' is that since she is much more the chef then she is the scholar like Roden and Wolfert, her recipes tend to be better written and more kitchen savvy, especially when compared to journalist Roden. So, are her recipes still better than average? Good enough for a premium price tag?
Looking at her selection of recipes, I am very happy with the offerings. The chapter on sauces for pasta and polenta includes nineteen (19) recipes, most of which are unfamiliar to me. The familiar recipes are very nice to have around, as this makes the book a nice reference for both familiar and new sauces. I compared Goldstein's `Ragu alla Bolognese' recipe with that from Marcella Hazan's `Essentials of Classic Italian Cooking' and I found several differences, but one which struck me as especially notable. Hazan adds her wine only after adding the milk and reducing it's liquid before adding the wine, specifically to avoid the meat's being infused with an acidic bite from the wine and tomatoes. Goldstein adds wine and tomato paste before adding the milk. I am inclined to prefer Hazan on this recipe based on both the fact that it makes a lot of sense and her position as THE leading authority on Italian recipes. Goldstein does add one interesting note by adding some chopped prosciutto and chopped pancetta to the recipe. This is worth a try.
Otherwise, I had some trouble finding recipes in Hazan to match Goldstein dishes. I consider this a good thing, as it means there is little overlap and you can cheerfully own both books. You will find a lot of overlap in very general categories of recipes. Both books, for example, contain several southern Italian Braciole recipes (rolled meats), but none that duplicate location and primary ingredients. In general, Hazan's recipes are more detailed with more hints. Goldstein's recipes are just a bit less fussy and a bit more modern.
I very much like Goldstein's chapter on vegetable recipes, especially as the modern take on vegetables is to pass them quickly over the heat to just barely remove the edge of rawness before serving. The Italians were never big on raw or undercooked veggies, and Goldstein has given us lots of well cooked and stuffed reds and greens and yellow goodies.
I find it very odd that Goldstein includes no separate recipes for `brodo', no recipes for fresh pasta, and no recipes for bread. These would have fit the premise of her book perfectly. The other side of the coin is that since these things are covered so well in other books, why dilute a book of purely savory recipes with these starches. I still miss the `brodo' recipe. She does provide a perfunctory one as part of a recipe for risotto.
Like `The Mediterranean Kitchen', this book contains wine suggestions which are based heavily on the notion of `terroir' which is an old standard supported by everyone from Wolfert to Mario Batali. Knowing absolutely nothing about wine, I can still recommend these suggestions as they are clear, offer several options including both good, available Italian labels and parallel California offerings. No hoity toity factor at work here!
This is a good book. There are lots of good recipes, very nice wine recommendations, and excellent quick resources on Italian cooking. Whether or not you buy it depends a lot on whether you want to pay the price when you can get Marcella Hazan's authoritative volume for about half with a good discount. A very good but pricy book.
I can usually pick up on a very good or a very bad book after reading no more than one or two pages. I can see that this book goes to neither extreme. Its quota of photographs is relatively small for an oversize volume and the quality of the photography does not impress me (slight negative). The book's contents show that it is true to its title in that there are no dessert recipes, but it does seem to stray just a bit when it provides a few `fast' recipes in sidebars to slow recipes (slight negative). The book opens with a six-page overview of the culinary specialities of the major Italian provinces. There are many good books that cover this ground, but Goldstein manages to summarize a lot of stuff into these six pages, so I give a nice plus for this. The book also has a very generous bibliography that always scores points with me. It is large enough so that the fact that most of the entries are in Italian still gives us many good references in English. The value of the Italian references is based on the fact that the slow food movement started in Italy; so most of it's leading writers would be writing in Italian. Almost makes me want to enroll in Berlitz to learn Italian. It at least validates the value of my library on regional Italian cooking. But, are these points together really worth the premium $40 list price?
My take on Goldstein's recipes in `The Mediterranean Kitchen' is that since she is much more the chef then she is the scholar like Roden and Wolfert, her recipes tend to be better written and more kitchen savvy, especially when compared to journalist Roden. So, are her recipes still better than average? Good enough for a premium price tag?
Looking at her selection of recipes, I am very happy with the offerings. The chapter on sauces for pasta and polenta includes nineteen (19) recipes, most of which are unfamiliar to me. The familiar recipes are very nice to have around, as this makes the book a nice reference for both familiar and new sauces. I compared Goldstein's `Ragu alla Bolognese' recipe with that from Marcella Hazan's `Essentials of Classic Italian Cooking' and I found several differences, but one which struck me as especially notable. Hazan adds her wine only after adding the milk and reducing it's liquid before adding the wine, specifically to avoid the meat's being infused with an acidic bite from the wine and tomatoes. Goldstein adds wine and tomato paste before adding the milk. I am inclined to prefer Hazan on this recipe based on both the fact that it makes a lot of sense and her position as THE leading authority on Italian recipes. Goldstein does add one interesting note by adding some chopped prosciutto and chopped pancetta to the recipe. This is worth a try.
Otherwise, I had some trouble finding recipes in Hazan to match Goldstein dishes. I consider this a good thing, as it means there is little overlap and you can cheerfully own both books. You will find a lot of overlap in very general categories of recipes. Both books, for example, contain several southern Italian Braciole recipes (rolled meats), but none that duplicate location and primary ingredients. In general, Hazan's recipes are more detailed with more hints. Goldstein's recipes are just a bit less fussy and a bit more modern.
I very much like Goldstein's chapter on vegetable recipes, especially as the modern take on vegetables is to pass them quickly over the heat to just barely remove the edge of rawness before serving. The Italians were never big on raw or undercooked veggies, and Goldstein has given us lots of well cooked and stuffed reds and greens and yellow goodies.
I find it very odd that Goldstein includes no separate recipes for `brodo', no recipes for fresh pasta, and no recipes for bread. These would have fit the premise of her book perfectly. The other side of the coin is that since these things are covered so well in other books, why dilute a book of purely savory recipes with these starches. I still miss the `brodo' recipe. She does provide a perfunctory one as part of a recipe for risotto.
Like `The Mediterranean Kitchen', this book contains wine suggestions which are based heavily on the notion of `terroir' which is an old standard supported by everyone from Wolfert to Mario Batali. Knowing absolutely nothing about wine, I can still recommend these suggestions as they are clear, offer several options including both good, available Italian labels and parallel California offerings. No hoity toity factor at work here!
This is a good book. There are lots of good recipes, very nice wine recommendations, and excellent quick resources on Italian cooking. Whether or not you buy it depends a lot on whether you want to pay the price when you can get Marcella Hazan's authoritative volume for about half with a good discount. A very good but pricy book.
10 of 10 people found the following review helpful
Format:Hardcover
With dishes like Sicilian Stuffed Beef Roll with Tomatoes and Red Wine, Goldstein's lush "slow food" tour of regional Italy will make you appreciate the cold weather and the savory aromas that warm a home like nothing else. Organized by course, each traditional dish is prefaced with some history or advice on technique and accompanied by wine advice. Many include variations.
The "slow food" movement calls for memorable, leisurely cooking and dining, and Goldstein's instructions flow deliberate and clear, as relaxing to read as to cook. The sauce chapter includes meat sauces from Naples, Bologna, Trieste and Tuscany, a Mushroom Sauce from Lombardy and an Artichoke Sauce from Liguria, as well as a Fish Sauce for Pasta. All recipes manage to be both homey and luxurious.
Among the main dishes are Baked Sturgeon with Pancetta and Marsala, Duck in a Sweet and Strong Sauce, Lamb Stew with Bitter Greens and Sheep's Milk Cheese, Pork Stew with Apples. Vegetables include Steamed Asparagus Pudding (puree and eggs) and Rice-Stuffed Tomatoes and side dishes include Wild Fennel and Bread Soup, and Polenta Ring with Cheese Fondue and Truffles. The photographs are large and lush and there are useful notes on ingredients and kitchen equipment as well as a culinary tour of Italy's regions. Simply gorgeous.
The "slow food" movement calls for memorable, leisurely cooking and dining, and Goldstein's instructions flow deliberate and clear, as relaxing to read as to cook. The sauce chapter includes meat sauces from Naples, Bologna, Trieste and Tuscany, a Mushroom Sauce from Lombardy and an Artichoke Sauce from Liguria, as well as a Fish Sauce for Pasta. All recipes manage to be both homey and luxurious.
Among the main dishes are Baked Sturgeon with Pancetta and Marsala, Duck in a Sweet and Strong Sauce, Lamb Stew with Bitter Greens and Sheep's Milk Cheese, Pork Stew with Apples. Vegetables include Steamed Asparagus Pudding (puree and eggs) and Rice-Stuffed Tomatoes and side dishes include Wild Fennel and Bread Soup, and Polenta Ring with Cheese Fondue and Truffles. The photographs are large and lush and there are useful notes on ingredients and kitchen equipment as well as a culinary tour of Italy's regions. Simply gorgeous.
Most Recent Customer Reviews
5.0 out of 5 stars
An enjoyable reference book
When people do not know what to buy me, the safe present has always been a cookbook. Between the ones I have received, and the ones that I have bought, I now have roughly two... Read more
Published 4 months ago by A. M. Glaeser
5.0 out of 5 stars
One of my FAVORITE cookbooks!!!
I have this cookbook easily accessible because I use it so often. I lived in Italy for 3 years and these recipes are very accurate. The wine pairings are lovely. A great book!
Published on February 6, 2011 by Kelsey
5.0 out of 5 stars
Great Recipes!
My husband is from a Mediterranean culture and is an excellent cook. This book has been great for date nights when we want to cook together and has helped me learn more about his... Read more
Published on December 7, 2010 by Jessica Mita
4.0 out of 5 stars
Great Deal
I recieved my cookbook in about a week. The condition of the book was new as stated, the cover of the book had a few marks from being shipped in an envelope instead of a box. Read more
Published on March 13, 2009 by C. Croft
5.0 out of 5 stars
Italian, Slow and Savory
This was possibly one of the best transactions I have experienced. The packaging was extraordinarily well done and the shipping time was unusually speedy, even taking into account... Read more
Published on January 28, 2008 by Sarah Abright Dickson
5.0 out of 5 stars
Italian Slow and Savory
I ordered a used copy of this book and it came just like new. I had showed this to a friend and she just loved it so I gave it to her and ordered another one for myself. Read more
Published on June 1, 2007 by Judy K. Graziani
5.0 out of 5 stars
Italian Satisfying and Delicious
I've only owned this book for a little more than a month, yet it has, along with Marcella Hazan's wonderful, Essentials of Classic Italian Cooking, become a continual source of... Read more
Published on February 12, 2007 by R. Colbourne
5.0 out of 5 stars
My new favorite cookbook
I own too many Italian cookbooks, so I wasn't looking for another one, but my my sister gave me Joyce Goldstein's Italian Slow and Savory and I love it. Read more
Published on December 19, 2004 by Christa Cox
5.0 out of 5 stars
Italian Slow and Savory
For those who were fortunate to be regulars at Joyce Goldstein's Square One restaurant in San Francisco in the 1980s-90s, her cookbooks are a wonderful way to stay attached to this... Read more
Published on December 17, 2004 by Patricia Perini
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 8
books:
See all 8 books this book cites
4
books
cite this book:
- Slow Food: The Case for Taste (Arts and Traditions of the Table: Perspectives on Culinary History) by Carlo Petrini in Front Matter, Back Matter (1), and Back Matter (2)
- The Food of Italy by Waverley Root in Back Matter
- Mediterranean Seafood: A Comprehensive Guide with Recipes by Alan Davidson in Back Matter
- Berlitz Guide to the Italian Riviera by Berlitz Guides in Back Matter
- How to Read a French Fry: And Other Stories of Intriguing Kitchen Science by Russ Parsons on page 220
See all 8 books this book cites
- The Best American Recipes 2005-2006: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet (150 Best Recipes) by Molly Stevens on page 116, and Back Matter
- How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions, and Handy Techniques by Fine Cooking Magazine in Back Matter
- Cooking New American by Martha Holmberg in Back Matter
- Secrets of the Lean Plate Club: A Simple Step-by-Step Program to Help You Shed Pounds and Keep Them Off for Good by Sally Squires on page 293
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